A warm, cozy dessert filled with sweet apples, juicy pears, and bright citrus, topped
with a golden oat crumble. Naturally sweet and wonderfully fragrant, this dessert
celebrates the beautiful fruits still abundant in early spring.
Ingredients
Fruit Filling
-3 apples, peeled and sliced
-3 ripe pears, peeled and sliced
– Zest of 1 orange
– Juice of ½ orange
– 2 tablespoons maple syrup
– 1 teaspoon cinnamon
– ¼ teaspoon nutmeg
– 1 tablespoon cornstarch or arrowroot
– Pinch of sea salt
Crumble Topping
– ¾ cup rolled oats
– ½ cup flour (whole wheat or oat flour works well)
– ¼ cup brown sugar or coconut sugar

– ¼ cup chopped walnuts or pecans
– ½ teaspoon cinnamon
– ¼ cup melted butter or coconut oil
– 1 tablespoon maple syrup
Instructions
1. Preheat oven to 350°F.
2. In a bowl, gently toss apples and pears with orange zest, orange juice, maple
syrup, cinnamon, nutmeg, cornstarch, and sea salt.
3. Spread the fruit mixture into a lightly greased baking dish.
4. In another bowl, combine oats, flour, sugar, nuts, and cinnamon. Stir in melted
butter and maple syrup until crumbly.
1. Sprinkle the topping evenly over the fruit.
2. Bake 35–40 minutes, until the fruit is bubbling and the topping is golden brown.
3. Let cool slightly before serving.
Serving Ideas
– Serve warm with vanilla ice cream or coconut whipped cream
– Add a spoonful of vanilla yogurt for a lighter option
– Sprinkle with extra orange zest for a bright finish
Tip: This dessert is wonderful with a cup of tea or coffee and makes the whole house
smell like early spring.

This warm, comforting bowl is perfect for February—hearty, nourishing, and easy to make on a chilly day.

Ingredients (Serves 2–3)

• 2 medium sweet potatoes, peeled & cubed
• 1 can chickpeas, drained & rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt & pepper to taste
• 2 cups cooked quinoa (or brown rice)
• 2 cups baby spinach or kale

Simple Tahini Drizzle

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• Warm water to thin
• Salt to taste

 Instructions

1. Preheat oven to 400°F.
2. Toss sweet potatoes and chickpeas with olive oil, paprika, cumin, salt & pepper.
3. Spread on a baking sheet and roast 25–30 minutes, stirring halfway, until golden.
4. Whisk tahini, lemon juice, garlic, salt, and enough warm water to make it drizzle-smooth.
5. Assemble bowls: quinoa → greens → roasted veggies → drizzle with tahini.

Optional Add-Ins

• Sliced avocado
• Toasted pumpkin seeds
• A sprinkle of feta or vegan feta
• Hot sauce or chili flakes for warmth

Why it’s great for February:

• Seasonal sweet potatoes
• High-fiber & plant protein
• Comforting yet light
• Meal-prep friendly

We have everything you’ll need to make this delicious and nourishing meal or side dish.

Waldorf Salad

A classic favorite that never goes out of style! This colorful salad combines crunchy apples, crisp celery, juicy grapes, and walnuts in a creamy dressing that’s both refreshing and satisfying. Perfect for company or part of your family meal — and of course, it’s 100% vegetarian.

Ingredients

For the Salad:

• 2 crisp apples (such as Honeycrisp or Fuji), cored and diced
• 1 cup seedless red grapes, halved
• 1 cup diced celery
• ¾ cup chopped walnuts or pecans (lightly toasted if desired)
• 1 cup diced pineapple or pear (optional for added sweetness)
• 1 cup chopped romaine or Bibb lettuce (optional base)

For the Dressing:

• ½ cup mayonnaise or vegetarian mayo
• 2 tablespoons plain Greek yogurt or plant-based yogurt
• 1 teaspoon lemon juice
• 1 teaspoon maple syrup or honey
• Salt and pepper to taste

Instructions

1. Prepare the dressing: In a small bowl, whisk together the mayonnaise, yogurt, lemon juice, maple syrup or honey, salt, and pepper until smooth and creamy. Adjust sweetness or tartness to taste.
2. Mix the salad: In a large bowl, combine the diced apples, grapes, celery, nuts, and pineapple or pear if using. Pour the dressing over the mixture and toss gently to coat everything evenly.
3. Chill: Cover and refrigerate for about 30 minutes to allow the flavors to blend.
4. Serve: Spoon the salad over a bed of crisp lettuce or serve as is. Garnish with a few extra nuts or apple slices for a pretty presentation.

Tips & Variations

• For a vegan version, use vegan mayonnaise and plant-based yogurt.
• Try adding raisins or dried cranberries for a festive touch.
• Substitute chopped almonds or cashews if you prefer a different crunch.
• Serve chilled for best flavor and texture.

Every ingredient for this recipe can be found fresh at Edge of the Woods!

Vegetarian Pot Pie
A hearty, protein-packed dish that’s perfect for a holiday party or a cozy family dinner!
This comforting pot pie is loaded with wholesome vegetables, firm tofu, and a creamy
sauce—all topped with a golden, flaky crust. It’s easy to make, deliciously satisfying,
and sure to impress everyone at your table.
Ingredients
For the Filling:
– 2 tablespoons olive oil or butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 cup diced potatoes (Yukon gold or russet)
– 1 cup green beans, cut into 1-inch pieces
– 1 cup frozen peas
– 1 cup corn kernels (fresh or frozen)
– 1 cup chopped mushrooms (optional but adds great flavor)
– 1 cup firm tofu, diced into small cubes
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– ¼ cup all-purpose flour
– 2 cups vegetable broth
– ½ cup milk or unsweetened plant-based milk (almond, oat, or soy)
For the Crust:
You can purchase a great crust in our freezer department, or make your own favorite
one.

Instructions
1. Prepare the Filling:
In a large skillet, heat olive oil or butter over medium heat. Add onion and garlic;
sauté until translucent. Add carrots, celery, potatoes, mushrooms (if using), and
diced tofu. Cook for about 8–10 minutes, stirring occasionally, until vegetables
begin to soften and tofu lightly browns.
2. Add Flavor:

Stir in thyme, parsley, salt, and pepper. Sprinkle the flour over the mixture and
stir for 1–2 minutes until everything is evenly coated.
3. Create the Sauce:
Slowly pour in the vegetable broth while stirring to avoid lumps. Add the milk
next. Simmer for 5–7 minutes until the mixture thickens into a creamy sauce.
4. Add Remaining Veggies:
Stir in peas, corn, and green beans. Taste and adjust seasoning if needed.
Remove from heat.
5. Assemble the Pot Pie:
Preheat oven to 400°F. Pour the filling into a baking dish (9-inch pie dish or
similar). Place the puff pastry or pie crust over the top, trimming and crimping
edges. Cut a few small slits in the crust to let steam escape.
6. Bake:
Brush the top with a little milk or melted butter for a golden finish. Bake for 25–30
minutes, or until the crust is golden brown and flaky.
7. Cool & Serve:
Let rest for 10 minutes before serving. Enjoy warm!

Tips’s; Variations
– Add lentils or chickpeas for even more protein.
– Swap in cauliflower or sweet potatoes for a fun twist.
– For a vegan version, use vegan butter and plant milk.
– Press tofu beforehand for the best texture (optional but recommended).

(Includes Vegan Option)
These creamy, spiced pumpkin mousse cups are a crowd favorite for Thanksgiving!
Served in individual cups or small dessert jars, they’re as beautiful as they are delicious
and easy to make ahead.

Ingredients (Makes 8–10 servings)
Graham Cracker Crust:
– 1 ½ cups graham cracker crumbs (use gluten-free if desired)
– ¼ cup brown sugar
– 6 tbsp melted butter (or coconut oil for vegan)
Pumpkin Mousse:
– 1 cup pumpkin purée
– ½ cup brown sugar (or coconut sugar)
– 1 tsp cinnamon
– ¼ tsp nutmeg
– ¼ tsp ground ginger
– 1 tsp vanilla extract
– 8 oz cream cheese (or vegan cream cheese alternative)

– 1 ½ cups heavy whipping cream (or coconut whipped cream for vegan)
Toppings:
– Whipped cream or coconut whipped topping
-Chopped toasted pecans or walnuts
– Pinch of cinnamon for dusting

Prepare the Crust

In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until it
resembles wet sand.
Spoon about 2 tablespoons into each cup or jar and gently press down to form
the base. Chill while you prepare the mousse.
Make the Mousse
In a large bowl, beat the cream cheese (or vegan alternative) until smooth.
Add pumpkin purée, sugar, spices, and vanilla. Mix until creamy and well blended.
In a separate bowl, whip the heavy cream (or coconut cream) until stiff peaks form.
Gently fold the whipped cream into the pumpkin mixture until light and fluffy.
Assemble the Cups
Spoon or pipe the pumpkin mousse over the chilled crust.
Chill for at least 2 hours before serving to allow it to set.
Finish & Serve
Just before serving, top each cup with a swirl of whipped cream, a sprinkle of
toasted nuts, and a light dusting of cinnamon.

Tips
– Make Ahead: Prepare up to 2 days ahead and keep refrigerated.
-Presentation Idea: Serve in clear glasses, mini mason jars, or reusable dessert
cups for a beautiful layered look.
– Vegan Shortcut: Shop at Edge of the Woods for all the vegan options!

The nutty quinoa blends with savory sauteed onions, tofu, and diced squash for a comforting
dish that feels like fall on a plate. Serve it as a main course for a cozy dinner or as a festive side
for a holiday table.
Ingredients
2 medium acorn squash, halved and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 small onion, finely diced
1 cup firm tofu, diced into small cubes
1 cup diced squash (scooped from the acorn squash or use butternut)
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon dried thyme, sage, or rosemary
Salt and black pepper to taste
Instructions
Preheat the oven to 400°F. Cut the acorn squash in half, remove the seeds, brush with
one tablespoon of olive oil, sprinkle with salt and pepper, and place cut side down on a
baking sheet. Roast for 30 to 35 minutes until tender.
While the squash roasts, prepare the quinoa. Bring two cups of vegetable broth or water
to a boil in a medium pot, stir in the rinsed quinoa, reduce the heat, cover, and simmer
for about 15 minutes until fluffy.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion
and cook until softened. Stir in the tofu, garlic, and diced squash. Cook until the squash
is tender and the tofu is lightly golden, about 8 to 10 minutes. Season with thyme, salt,
and black pepper.
Combine the sautéed mixture with the cooked quinoa and adjust seasoning as needed.
Turn the roasted squash halves cut side up, spoon the filling into each cavity, and pack
gently. Return to the oven for about 10 minutes to heat through.
Serve warm with optional parsley or toasted pumpkin seeds for garnish.
We have everything you need to make this dish and the best firm tofu choices in our
dairy section. Enjoy!